BY Ceres Organics
Ready in 20 minutes | Serves 2
You don’t need to spend hours in the kitchen to create healthy meals. This 20 minute pasta dish is proof of that!
This pasta has 24 grams of protein per serve. Yes it does! Incredible right? And it is also gluten-free!
This recipe is pretty basic, staying away from highly processed foods with anti-nutrients. A simple dish that kids will love and is the ultimate work or uni lunch solution. You can make up a batch and keep it in the fridge for up to three days!
Wholefoods are complex by nature, containing a bunch of nutrients and enzymes that your body (a) recognises and (b) knows how to process. Highly processed foods contain ingredients your body probably won’t recognise or know how to digest, which can cause many health issues. So ditch the pre-made highly processed foods and give this recipe a go. It will take no longer than prepping store bought packet stuff, and will be way better for you.
½ packet Edamame & Mung Bean Fettucine
1 capsicum, seeded and chopped
1 cup fresh tomatoes (or cherry tomatoes)
1 tablespoon Organic Sundried Tomatoes in Extra Virgin Olive Oil
1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed
handful of basil leaves
1 clove garlic
2 teaspoons Apple Cider Vinegar
salt and pepper (to taste)
First, cook up your bean pasta. Since the bean pasta is made of only beans and water, they take barely any time to rehydrate or cook. You can either pop them into a bowl of water and soak overnight in the fridge, or bring a pot of water to the boil and cook the bean pasta for about 7 to 8 minutes.
While the bean pasta is cooking, prepare your sauce. Place the capsicum and tomato in the blender first. Because they have a high water content, they will provide all the liquid needed to make the rest of the blending easier. Easier on your blender or food processor too! Add remaining ingredients and process until smooth.
Add sauce to cooked or soaked bean pasta, stir through and enjoy!